How to Make an AWESOME Hummus Recipe using dried chickpeas

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The following makes a lot of Hummus. You can easily cut it in half to make a smaller batch.

2 cups dried chickpeas (1 bag of dried chickpeas is equal to a little more than 2 cups. After soaking it yields 5 cups of chickpeas.)
8 cups water (for cooking the chickpeas)
2 bay leafs
1 cup plus tahini
1 1/2 teaspoons salt
2 teaspoons cumin
Juice of 2 ½ lemons; freshly squeezed lemon juice (more or less to your desire)
4 cloves garlic, crushed plus one for boil
1 cups ice cold water
About 3 tablespoons Olive Oil for processing
Salt, to taste
Good quality olive oil, to serve (optional)

The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Soak overnight.
Put the chickpeas in a large pot and cover them with cold water at least twice their volume. Add bay leaf, pinch of salt and 1 crushed garlic clove; Bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 5 to 10 minutes, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 5 cups now. After cooled, gently squeeze by the handful so as to break the hull. Rinse under water, then fill with water and scoop out the broken hulls. This will help make the dip creamy. You can skip this if you like.
Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt and cumin. You will need to scrape the sides several

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